Chicago Style Pizza

Contributor:  June Minchow
CC Original


Dough:
3 1/2 cups flour
2 tsp sugar
1 tsp salt
1 pkg active dry yeast
2 T oil
1 cup warm water

Sauce:
16 oz tomato sauce
16 oz can tomatoes, drained
1 T Italian seasoning
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp oregano
1/4 tsp black pepper
1/8 tsp salt
1/8 tsp cayenne pepper

Topping:
1/4 lb. mozzarella cheese, grated
1/4 cup grated parmesan cheese

Insides:
3/4 lb. mozzarella cheese, grated
1/3 lb monterey jack cheese, grated
1 lb sausage
3 med onions, diced
1 large green pepper, diced
1/2 lb mushrooms, chopped

Thoroughly stir flour, salt and sugar.  Dissolve yeast in lukewarm water and add to the flour mix.  Add oil until dough forms ball.  Knead for 8-10 minutes.  Preheat oven to 200 degrees for 5-10 minutes.  Turn off and place bowl of dough inside.  Allow to rise for 20 minutes.  Punch down.  Let rise another 20 minutes.

Combine sauce ingredients.  Heat to boiling and reduce heat and allow to simmer.  Grate mozzarella cheese, putting aside for topping.  Fry sausage, onions, green pepper and mushrooms.  Drain and cool.  Mix with cheeses for the insides.

When ready, split the dough into 2 balls.  Roll out into circles slightly larger than an 8-9" round cake pan or deep dish pizza pan.  Place dough in pan with it overlapping the edges of pan.

Put insides on the dough.  Top with the second circle of dough.  Crimp the edges.  Spread the sauce over the entire layer of dough.  Mix the topping cheese and sprinkle evenly over the top of pizza.  Preheat oven to 500 degrees.  Place pizza on middle rack and bake for 25 minutes or until brown.  Let cool slightly before eating.

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